Deep notes of peat like a fine malt whisky with a rich smoky aroma. It can be enjoyed with or without milk.
Use 2.5g of tea per 150ml of water.
For the optimum infusion use 85°C (185°F) water. If you prefer milk, use 100°C (212°F) water.
Infuse for 1 - 2 minutes at 85°C (sans milk), and 2 - 3 minutes at 100°C (with milk).
Taste regularly to find your optimum time.
You can infuse this tea at least twice. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
40p per cup based on 2.5g of tea per 150ml of water and 2 infusions.
The smoky scent comes from the traditional method of smoking the tea over pine wood in the Wuyi Mountains of Fujian China. This is not a flavouring or an oil that you might find in industrial bags, but a real smoked tea beautifully crafted.
We particularly enjoy this tea with ginger cake, biscuits, or in fact anything gingery.
You may want to experiment by adding a small pinch of our Himalayan Ginger to your pot.